Raw kibbi

Ingredients:

500 g, 16 oz, ground lean beef or lamb
1 cup fine burghul
1 small onion, peeled
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon salt, as desired
1 tablespoon pine nuts and few fresh mint leaves for garnish
8 fresh basil leaves
8 fresh marjoram leaves
1/4 cup cleaned walnuts
Virgin olive oil

Preparation:

Rinse burghul, drain in a sieve and press with back of a spoon to remove as much moisture as possible.
Strain again with your hands to make sure it is dry.
Process with onion, marjoram and basil.
Mix meat with burghul, salt, allspice and cinnamon.
Dip your hands in cold water and knead mixture.
Keep your hands wet. Knead till mixture is firm and smooth.
Place on platter and shape into a flat round.
Dip hands into cold water and smooth all over.
Serve garnished with pine nuts, walnuts, mint leaves and some virgin olive oil.
If you desire piquant raw kibbi, add red dried hot chilies to burghul when processing it with onion, majoram and basil.